Tuesday, November 01, 2005

The Great Pumpkin Carve-Off: Pumpkin Pie with Pumpkin Seed Crust

I know. After announcing I'm not a baker, I bake. Again. But this time I have an excuse! Elise, of Simply Recipes, is (was) holding a contest for creative and delicious uses of the left-overs from carving a pumpkin. I haven't carved a pumpkin in years, so this seemed like as good an excuse as any. Also, I was back in New York for the weekend, which meant the Boy joined me in pumpkin carving. And since pie is one of his absolute favorite foods, I decided it was only fair to make him one.To make this pie, I got my idea from another recipe in Canyon Ranch Cooks. Their recipe was for a Pumpkin Pie with a Pecan Crust. Looking at my ever-growing pile of Pumpkin Seeds, I decided to make the crust with a combination of ground Pumpkin Seeds and Graham Crackers instead. Not very sweet, it came out with a "homey" taste, something you'd expect a grandmother to serve. I think it would be best with whipped cream, though we loved it straight. You can substitute canned pumpkin puree for the fresh puree I made by steaming peeled pieces left over from our Jack O'Lanterns.Pumpkin Pie with Pumpkin Seed Crust10 Graham Crackers2 tablespoons Pumpkin Seeds, toasted in 250 F oven.1 tablespoon + 1 cup Pumpkin PureeOil to coat pie plate2 Eggs3/4 cup Evaporated Fat-Free Milk1/4 cup Apple Juice Concentrate1/4 cup Brown Sugar1/2 teaspoon Ground Cinnamon1/4 teaspoon Ground Ginger3 Cloves, groundPinch SaltPreheat oven to 350 F.In a food processor, combine Graham Crackers and Pumpkin Seeds until all crumbs are more or less of the same texture. Move to a medium bowl and add 1 tablespoon Pumpkin Puree. Mix well. Grease 9" pie plate (I used Peanut Oil), then press Graham Cracker and Pumpkin Seed mixture into bottom and up sides.